Lime, coconut and macadamia cake

This cake is really moist and the lime is beautifully balanced by macadamia nuts and coconut. There’s also the lime juice and zest in the icing which gives a fresh burst of tangy freshness.

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PREP 15 MINS COOK 10 MINS MAKES 20

INGREDIENTS
200g unsalted macadamia nuts
⅓ cup self-raising flour
pinch of salt
6 small eggs, separated
65g sugar
1 lime, zest finely grated
¼ cup desiccated coconut

LIME ICING
125g icing sugar, sifted
2 teaspoons lime juice
1 lime juiced

METHOD
Preheat the oven to 180°C.
Grease or line a 23cm springform cake tin with baking (parchment) paper.
Place the nuts, flour and salt in a food processor and pulse until the nuts are finely ground.
Place the egg yolks and sugar in a separate bowl and beat for three minutes. Add nut mixture and lime zest.
Spread the mixture into the tin. Bake for 40 minutes, or until the cake is lightly golden.

LIME ICING
To make the icing, combine all the icing ingredients in a bowl and mix until smooth and glossy.
Remove from the oven and leave to sit for 10 minutes in the tin.
Turn the cake out onto a serving plate and spread icing over the warm cake, allowing it to drizzle down the sides.

SERVING SUGGESTION
Add 50g walnuts, chopped